Hypolipidemic effect of guava fruit (Psidium guajava L.) in high fat-fed rats and the in vitro antioxidative activities of its extracts [electronic resource].

Includes references.

Guava fruit possesses high content of ascorbic acid 0.185% and total phenols 0.5% fresh weight. P-coumaric, O-coumaric acid, myricetin, and quercetin represent the major phenolic compounds in the methanol extract of this fruit. Therefore the hypolipidemic effect of fresh guava fruits in the plasma of rats was studied, whereas feeding on hyperlipidemic diet (group II) led to an acute increase in the plasma content of total lipids,triglycerides, total cholesterol, LOL, and VLOL, while it decreased plasma HOL in rats after 30 and 60 days if compared with feeding on standard diet (group I) and as a result atherogenesis risk ratio and atherogenic index were also increased.

Summary in Arabic.

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